Chef and entrepreneur between Italy and Turkey, he leads a restaurant project rooted in Italian technique and locally sourced ingredients. Since 2019 he has been a judge on MasterChef Türkiye. With Filo D’olio, he appears in industry guides, including 50 Top Pizza Europe (2025) and Gault&Millau Türkiye (2026).
Born in Prato, Tuscany, he grew up close to the world of hospitality and began learning the discipline of the kitchen at a young age, working alongside his uncle—an apprenticeship built on repetition, rigour and respect for ingredients.
Before television, he strengthened his foundations through high-end hospitality and consulting work, gaining operational experience in kitchen organisation and service standards. Among the experiences he cites is work in Istanbul alongside chef Giovanni Terracciano within the Mövenpick context.
His public breakthrough came in Turkey: he entered the country’s food TV landscape and, since 2019, has held a permanent seat as a judge on MasterChef Türkiye, a role that shaped his profile as a cultural bridge between Italian cooking and a Turkish audience.
In parallel, he developed the entrepreneurial axis. He is chef-owner of Filo D’olio, active between Istanbul and İzmir with different formats (restaurant and trattoria), driven by a hands-on approach centred on daily production and a supply chain managed without shortcuts (no deep-freezing; production is organised day by day).
The project has been recognised by the guide world: Filo D’olio appears in 50 Top Pizza Europe 2025 and in Gault&Millau Türkiye 2026.
Alongside Filo D’olio, he is also described as co-founder and partner of Napoli Antica, a business connected to dairy production, aimed at strengthening coherence and control of the supply chain—especially relevant for mozzarella and other cheeses used in pizza and pasta service.
In 2024 he returned operationally to Italy with Mando Burger in Florence, a family-linked project presented as a gourmet burger spot with limited daily output.
On the recognition side, beyond the guides mentioned, Filo D’olio communicates a rating of 4 “İnci” from the İncili Gastronomi Rehberi. He is also associated with certifications such as Ospitalità Italiana and the Pizza DOC circuit, which fall within the sphere of professional quality frameworks and standards.
